Methi Roti and Methi Peas Pulav

Ingredients

2 cups wheat flour
Salt to taste
A small bunch of fenugreek leaves/methi (cleaned and finely chopped)
Oil

Make a soft dough of the flour, salt and methi leaves and let it rest for five to ten minutes. Roll out into thick rotis and cook it on hot tava with little oil till brown spots appear on both sides.

Serve hot with side dish of your choice.

Pls note that resting the flour for a longer time, chopping the fenugreek leaves ahead of dough preparation and cooking the roti for a longer time would make the roti bitter.

Another dish with fenugreek leaves is Methi Peas Pulav

These two dishes are my entries to the Herb Mania event started by Dee of Ammalu's kitchen and guest hosted by Red chillies with the theme of Fenugreek.